Spinach Biryani

Edit

Servings: 4 Prep: 20 min Cook: 25 min Dairy Free Gluten Free Pescetarian Food Processor Freezable Kids Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: White Rice, Mild Green Chile Pepper, Fresh Mint Leaves, Tomato, Cumin Seeds

Ingredients

1 cup white rice ⚠

12 ounces full fat coconut milk

1 small mild green chile pepper ⚠

1 ½ teaspoons garam masala

9 ounces baby spinach

½ bunch fresh mint leaves ⚠

¼ bunch cilantro

½ large onion

1 clove garlic

½ inch fresh ginger

½ tomato ⚠

1 tablespoon avocado oil

1 bay leaf

¼ teaspoon cumin seeds ⚠

⅛ teaspoon ground turmeric

⅓ teaspoon sea salt, plus more to taste

⅛ teaspoon ground black pepper, to taste

Instructions

1. Rinse rice well. Cook in coconut milk until light and fluffy.

2. Roughly chop chile peppers.

3. In a food processor, add garam masala, spinach, mint, cilantro leaves, and green chiles.

4. Grind to fine paste, adding a small amount of water as necessary to form a thick paste.

5. Peel and chop onion and garlic. Peel and mince ginger. Dice tomato.

6. In a large pan, heat avocado oil. Add the the bay leaf and cumin seeds.

7. Add the onions and fry until translucent, then add the ginger, garlic, and tomato. Cook until soft.

8. Add the spinach paste, minced turmeric powder, and sea salt. Sauté over medium flame for 5-6 minutes until just wilted but still bright green.

9. Remove from heat and stir in hot coconut rice.

10. Adjust seasoning with sea salt and pepper and serve hot.

Per serving incomplete

437

Cal

34g

Carbs

22g

Fat

35g

Protein

Carbs 29%

Fat 41%

Protein 30%